Warning: Constant WP_SITEURL already defined in /home4/youralle/public_html/wp-config.php on line 78

Warning: Constant WP_HOME already defined in /home4/youralle/public_html/wp-config.php on line 79
Your Allergy Chefs Cauliflower Polenta with Maple-Balsamic Roasted Vegetables - Your Allergy Chefs Cauliflower Polenta With Maple Balsamic Roasted Vegetables Recipe
Print
Cauliflower Polenta with Maple-Balsamic Roasted Vegetables

Cauliflower Polenta with Maple-Balsamic Roasted Vegetables

Yield 4 Servings

Free of: gluten and top 8 allergens.

Ingredients

Polenta

1 large cauliflower head (about 2 pounds), trimmed and leaves removed, cut into florets, and stem cut into chunks

1 - 1 1/2 cups vegetable broth, divided (1/2 cup + 1/2 cup + 1/2 cup)

2 tbsp fresh basil, chopped

3 tbsp dairy-free, soy-free margarine, such as Earth Balance buttery sticks

1 tbsp minced garlic

1/2 cup mozzarella shreds, such as Daiya - optional

1/2 cup cheddar shreds, such as Daiya - optional

Sea salt to taste

Vegetables

4 cups broccoli florets (about 2 small heads)

1 tbsp olive oil, divided (1 1/2 tsp + 1/2 tsp + 1/2 tsp + 1/2 tsp)

2 cups red onions, cut in large chunks

2 cups mushrooms, trimmed and quartered (about 8 ounces)

2 cups zucchini, cut in half lengthwise and then cut crosswise into 1-inch slices

2 tbsp balsamic vinegar

2 tbsp pure maple syrup

1 tbsp fresh orange juice

1 tbsp fresh basil, chopped

1/8 tsp dried thyme - optional

1 cup cherry tomatoes, halved - optional garnish

Instructions

  1. For the polenta, steam cauliflower for 10 minutes or until tender. Set aside to cool.
  2. Transfer half of the cauliflower to a food processor. Process until smooth, adding up to 1/2 cup broth as needed. Scrape sides of bowl once or twice. Transfer to a large mixing bowl and repeat with remaining cauliflower. Add basil to the second batch of cauliflower, while blending.
  3. In a medium saucepan, melt margarine over medium heat. Add garlic and cook for 1 minute, stirring occasionally.
  4. Add remaining 1/2 cup broth and simmer for 2 minutes. Add cauliflower puree and cheese shreds, if using. Mix to combine. Reduce heat to low and cook for 5 minutes, stirring occasionally to melt cheese and until polenta thickens. If not using cheese, cook on low for 10-15 minutes, until polenta is thick. Season with salt.
  5. For the roasted vegetables, preheat oven to 400-degrees F.
  6. Line 2 baking pans with parchment paper. Toss broccoli with 1 1/2 tsp oil and arrange the broccoli on half of the first sheet pan. On the same pan, spread out the red onions tossed with 1/2 tsp oil on the other half. The zucchini and mushrooms are each tossed with 1/2 tsp oil and will share the second pan.
  7. Place the tray with broccoli and red onions on the top oven rack and the tray with mushrooms and zucchini on the bottom oven rack. Set your timer for 10 minutes. The mushrooms and zucchini will take about 10-15 minutes to roast. Remove from oven when tender. Continue to roast the broccoli and onions for a total of about 15-20 minutes, removing from oven when crisp tender.
  8. While vegetables are cooking, whisk together the balsamic vinegar, maple syrup, orange juice, basil, and thyme. Combine warm cooked vegetables and sauce. 
  9. Divide polenta between 4 bowls or plates. Top with vegetables and garnish with cherry tomatoes, if desired.

Courses Mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/cauliflower-polenta-with-maple-balsamic-roasted-vegetables/